These paper thin Sri Lankan flatbreads are made with white flour. It gets it’s elasticity from it’s soaking in oil. Once soaked, the roti is stretched by either flipping, stretching or stacking them one on top of the other and rolling. Follow the video to learn the tips and tricks to make this in your own home.
This roti is also cut into pieces to make Kuthu Roti – a popular street side dish in Sri Lanka. In South India the same is made with paratha and is called Kothu Paratha. Leftover roti is tossed together with leftover gravy, meat, chicken or seafood, eggs and veggies to make a delicious and hearty dish.
This roti is similar to Roti Canai in Malaysia and is rolled into a spiral tube after stretching and re rolled to make parathas in South India.
Please note that many recipes use and egg and butter. After recipe testing this many different ways, I found the end result didn’t change too much so I have omitted the use of egg and butter in this recipe. This makes it easy to serve vegetarians and also prepare a veggie Kothu roti if you wish.
- 400 gms – 3 cups all purpose Flour maida
- 3 tbsps Oil
- 1 tsp Salt
- 1 – 1.5 cups Water
- 1 cup Oil
- Mix 2 tbsps of the oil and salt with the flour and work it in making a crumbly mixture
- Add the water a little at a time till it forms a straggly dough and then knead it till smooth
- Rub a tbsp of oil over the dough and leave it covered for 30 mins
- Divide the dough into golf size balls and place in a deep dish and cover with oil
- Flip the dough balls to ensure that the dough is covered in oil on both sides
- Cover for 2 – 8 hrs
- Once done remove each dough ball and stretch(watch video)
- Cook on a hot griddle